|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced chicken and spinach cooling in prep top units for salad line, as well as cooked mac and cheese cooling in covered, densely packed pans in walk in cooler. CDI: Mac and cheese product was vented and spinach and chicken returned to walk in unit to facilitate rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several sauces/dressings and oils in unlabelled squeeze bottles. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets reading less than 100 ppm QAC sanitizer (one at bus station, one on back line). CDI: Both buckets were emptied and refilled with sanitizer reading between 200 and 400 ppm QAC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed clean utensils stored in containers with food contact surface facing up, causing them to become contaminated when employees go to grab them for service. |